Quick and Easy Paella

Name: Quick and Easy Paella
Total time: 70
Yield: 6
Ingredients: 1 pound jumbo shrimp, peeled and deveined, shells reserved; 2 teaspoons olive oil; 0.5 teaspoon saffron threads, or more to taste; 2.25 cups chicken broth; 1 tablespoon olive oil; 8 ounces chorizo sausage, sliced into thin rounds; 0.5 yellow onion, diced; 2 cloves garlic, minced; 1.3333333730698 cups Arborio rice; 0.5 cup green peas; 1 red bell pepper, cut into thin strips; salt to taste; 1 teaspoon paprika; 1 pinch cayenne pepper, or more to taste

Recipe by John Mitzewich from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

6 servings

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1 pound jumbo shrimp, peeled and deveined, shells reserved
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2 teaspoons olive oil
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0.5 teaspoon saffron threads, or more to taste
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2.25 cups chicken broth
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1 tablespoon olive oil
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8 ounces chorizo sausage, sliced into thin rounds
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0.5 yellow onion, diced

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2 cloves garlic, minced
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1.3333333730698 cups Arborio rice
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0.5 cup green peas
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1 red bell pepper, cut into thin strips
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salt to taste
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1 teaspoon paprika
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1 pinch cayenne pepper, or more to taste

Instructions

Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
Preheat oven to 425 degrees F (220 degrees C).
Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.